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HomeMy WebLinkAboutZurich Herald, 1954-10-28, Page 6Fantastic Feats 'f Endurance "1 did my best for England" -- that was Jim Peters' simple 'verdict on his agonizing ordeal When he collapsed 200 yards from the tape in the recent Van eouver Marathon, Similarly, when Roger Ban- nister streaked round the track to triumph in the Mile of the Century against his Australian rival, John Landy, -- and more recently when he beat an all- star field in the 1,500 metres at BMW. Jrrdrove him ell to The point of e;s.haizstion to win a gold medal for his country Remarkable efforts of courage and endeavour — all of them. But some of the most fantastic feats of sporting endurance have been performed as wagers, or simply to show what can be done in the way of physical achievement. Sportsmen all over the Uni- ted States are still talking about 48 -year-old Ben Lloyd's walk. He completed it a few years ago; and it lasted ten years. In 1944, Ben set out to be- come the unofficial walking champion of New Orleans by walking along all the 1,500 miles of streets in his home city. When "he finished his self- iimposed, arduous chore, he said: "I've done what I set out to •do, walked through every street in any awn time at my own pace" Now somebody has suggested that Ben might care to travel to London and walk through Lon- don's 2,333 miles of streets, so creating another record which is never likely to be seriously challenged. But bachelor Ben Lloyd prob- ably won't be interested, al- though he might be tempted later on to tackle a similar long waik through the streets of New York. He's quite capable of it. Fantastic records like his don't get into the sporting handbooks, though unofficial world cham- pions do astounding things. Take Ken Baily, for instance. He ran from Bournemouth to Paris. Impossible, you say? Well, Baily did it, nevertheless, in thirty- five and a half hours of run- ning, in 1937. He ran thirty-two- miles to Southampton at night, boarded liner bound for Cherbourg af- ter taking a first-class ticket, and kept on running round the TRIO SOLOS — The Andrews tri- plets (no relation to the singing trio), are in complete harmony on two Things; each of the girls dresses differently, and each Wants to pursue a separate career. The first triplets ever enrolled at Stephens College, Kathleen (top) plans to teach; Jana Lee (center) hopes to nurse and Sheela has yet to choose. eenMotherElz abetk decks throughout the cross - Channel voyage. He ran the last lap, 213 miles from Cherbourg to Paris, in twenty-seven hours. Said Baily when asked why he did it: "Just to prove it could be done and to do something for England, something to promote the cause of international friend- ship." The insatiable appetite of some sportsmen for novelty has resulted .in amazing feats. An Army sergeant established a ball -punching record by hitting a 40 -oz. leather ball with el- bows, wrists, knuckles and fore- arms for twenty-eight hours on end. And an Australian club swinger swung a pair of 3-1b. 6 -oz. Indian clubs for 107 hours continuously. Two Cambridge undergradu- ates walked thirteen miles back- wards from Cambridge to New- market a few summers ago; and a Massachusetts enthusiast walk- ed forty-five miles in twelve hours twenty minutes on stilts five feet long. Crowds gathered in a Berlin.. street.._ in.-. 1949 , to :watch ,$x ono R;aminsky and his two friends set out on a 2,000 -mile barrel tour of Germany. The barrel ' had full accommodation for the three men, and they slept in it each night, after rolling it along all day. It was electrically lit, b'ut had no brakes. The three men, accompanied by a dog, ac- complished the trip. An Australian rode more than. 500 miles, from Sydney to Mel- bourne, on a rocking -horse. The rocking -horse was fitted with a pair of roller skates, one of which was attached to reins for steering, the other geared with pedals. The same man achieved an- other freak record in the fol- lowing year, He travelled 2,200 miles from Port Augusta to Brisbane, on a child's tricycle, winning a big wager. Some years ago a cyclist un- dertook to ride his bike down the 350 stairs leading from the first platform of the Eiffel Tow- er, Paris, to the ground. He managed some of the stairs safe- ly, but fell off his machine and injured his leg while trying to negotiate others. He persevered and continued his ride at breakneck speed, reaching t h e ground without further mishap , You'd thin: 1t sjbi e fob a : inau to 'ski ' i00r'yrailes' r o m M lboilasne —'Adelaide and back. Yet this was done by a man named Tom Morris. The journey lasted forty-four days. He said afterwards that he wore out sixteen ropes during the trip. Gone are the days when fish dinners could be enjoyed only on the shores of ocean, lake, or stream, for now these dinners are taken as a matter of course thousands of miles inland. Quick- freezing has contributed most to this revolution in sea -food eat- ing — quick freezing and swift airplane delivery. Gone are the days, too, when cleaning fish was a major un- dertaking before it could be cooked and eaten. Now fish are cleaned before you ever see them in your kitchen, and even cut to size and breaded for quick cooking. Recently a new fish fillet' -has WHIRL GIRT.—The skirts of a Bavarian dancer fly high as she does some fancy stepping in the Oktoberfest procession in Munich, Germany. The parade marks the opening of the annual beer -drinking festival. been added to the frozen fish . family. It resembles a cutlet 4 inches wide by 3 inches long, and is of uniform thickness to insure even cooking over the entire fillet. Boneless, of course, and lightly breaded, it is good either pan fried, deep fried, or broiled. Broileci Halibut Steak, Cheese 2 pounds halibut steak 1 teaspoon salt Dash pepper ?. cup butter, melted 6 thin slices cheese Cut halibut in serving -size portions; sprinkle both sides with salt and pepper. Place fish portions on preheated, greased broiler pan about 2 inches from heat; brush with fat; broil 5-8 minuteeft or until slightly brown. Baste with fat and turn care- fully Brush other side with fat and broil 5-8 minutes• or until fish flakes easily when tested with fork. Cover fish with cheese and broil until cheese melts. Garnish and serve im- mediately. * * :r A new idea for serving frozen fish fillets is to put them in a pie. Brown them first to a crus- ty, golden hue, then make this pie which serves 3.4 people. Fish Fillet Pie 1 12 -oz. package frozen breaded fish fillets 1 package frozen nixed vege- tables 1 tablespoon minced onion 1 can condensed cream of mushroom soup ab cup milk rAa teaspoon salt % teaspoon pepper '/z package pie -crust mix V4 cup grated sharp cheese Fry or broil fish fillets accord- ing to package directions. Cook mixed vegetables and combine with onion, soup, milk, salt and' pepper. Arrange 'browned fish fillets in a 1%+i -quart casserole or tt 10 -inch pie pan. Add soup mixture. Pour pie -crust mixture into small bowl; add grated cheese; prepare pastry' es back - And He Itinerary Oct. 261 Arrives New York. At ' feeds dinners at Columbia Uni- versity, English Speaking Union and Assoc. of British Societies ball. Nov. 4: Arrives Washington, at- tends state dinner, stays es Whits Nouse guest. Nov. 5: Press rem - Non at Stotler I1otel. Nov. 6: Moves for British Embassy. Nov. 7: Attends Sunday service at Washington Cathedral. Nov. B:Visits pp� lis and lunches with Governor McKeldin of Maryland. Returns to Washington for state dinner at British Embassy. Nov. 9: Reception at British Em i'• bossy and informs(dinner at Ca nadimr fEthussy. Wit; id:: .nth <:::;; i-' :•. Nov. 10: To Richmond, /a., to dine with Gov. and Mrs. Stanley. • To Williamsburg until Nov. '12, when party leaves for Canada. Nov. 13: In Ottawa until Nov. 17, v. then to New York to board Queen Mary for England. ;age directs, Roll out on floured 'board. Top casserole with pastry s you would for a pie and cut vents for steam escape (or cut n fish shapes). Bake at 425° F. 5-30 minutes, Or until crust is golden and fillet mixture steam - ng hot. * * Garnish this broiled halibut and cheese with thin lemon lices, parsley, and paprika for pretty as well as good fish ish. * * Perhaps you'd like to serve, for your next Sunday evening supper, a dish of shrimp Creole with spaghetti. Here is one with a -special flavor that comesfrom long simmering of the sauce. If you're going to have a busy af- ternoon, cook the sauce and spaghetti in the morning and combine them just before serv- ing. Shrimp Creole With Spaghetti 2 tablespoons fat 1 cup . diced celery let cup diced green pepper 14. cup sliced muslnroms 14 cup flour 31t4 cups cooked tomatoes (2% slze eon) 1 teaspoon salt r teaspoon pepper 4 ounces spaghetti 1 cup cooked shrimp Heat fat in skillet; add celery, green pepper, onions, and mush- rooms. Cook 10 minutes, Sprin- kle flour over vegetables, mitt- ing lightly. Add tomatoes, salt; and pepper. Cover and simmer 1 hour. While sauce simmers, cook spaghetti in boiling salted water until tender (about 12 minutes), Drain and rinse. Fold shrimp into sauce. Heat thor- oughly and pour over spaghetti. Four servings. * * * Here is a way to dress up an inexpensive type of fish and produce an exotic Oriental -tast- ing dish. The secret is in the sauce which has a zestful flavor. Marinade whatever fish you choose in the sauce for an hour Or two before broiling it. For the table, garnish the platter with slices of stuffed olives, wedges of lemon and sprigs of parsley. Oriental Fish s,i cup . fresh lemon jujice 4 4teaspoons soy sauce V teaspoon ginger 2 tablespoons brown sugar 3 tablespoons oil 1%/s pounds fish Mix all ingredients except fish and shake well. Place fish in bowl and pour marinade over it. Marinade for 1 hour, or, if you like a stronger flavor, leave fish in the sauce for 2 hours. Broil until tender, Serves 4. All of this propaganda ig- nores that the United States of America is today the most pow- erfully armed nation the world has ever known, and in case it is attacked can retaliate migh- tily with its air power from a ring of bases that surrounds the Soviet Union. -- Arizona Daily Star. 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